Meet Chef Alex

With over a decade of culinary experience, Chef Alex’s journey started in his grandmother, Mamie Jeanine’s kitchen. You are likely to find some of her recipes in your menu. 

Alex trained at the prestigious lycée d’hotellerie Alexandre Dumas in Strasbourg, before going on to study at CREA with renowned chefs Bruno Goussault and Joel Robuchon. 

Before moving to Australia, Alex spent 3 years in London where he gained a reputation for his creativity and excellence. 

After moving to Melbourne in 2017, Alex spent some time as head-chef at Donovan’s, a one hat establishment in St Kilda. Finally, he made his way into the catering world with Andrew Blake at Blakes Feast Catering, where he worked on a range of small and large scale premium events. 

In 2024, Alex decided to branch out and begin his own private chef journey, offering private events and chef services for those seeking something special. 

Alex is passionate about using fresh products from small market suppliers and local producers, and is committed to delivering an exceptional dining experience every time. Bringing the quality restaurant into someone home. 

A Chef wearing a white shirt and black apron standing and explaining a menu to diners, with a woman sitting at a table ready to enjoy her meal.. The scene appears to be in a home dining area with warm lighting.
Plates of raw fish garnished with edible flowers, diced fruit, and dotted with sauce.
A plated dessert with a piece of fried fish, sauce, and garnishes.
A rectangular white plate with sliced rolled appetizer garnished with microgreens, pomegranate seeds, and yellow pickled vegetables, next to a white bowl of sashimi with flower petals, nuts, and small sauce dots.
A plated dish featuring a piece of cooked fish topped with a garnish, served on a bed of creamy sauce with greens, olive oil, and herbs.
A plate of sliced prosciutto, a bowl of cooked shrimp, and a dish with lemon wedges, soy sauce, and a small bowl of dark sauce on a white table.
A platter of sashimi garnished with edible flowers, accompanied by soy sauce and wasabi, with a floral centerpiece and stacked white plates in the background.
A person holds a metallic tool, likely a bar spoon or stirring rod, garnishing a creamy cocktail with a sprig of rosemary and a slice of dried fruit in a clear glass.
A dinner plate with a cooked salmon fillet, creamy sauce, and garnished with microgreens.
A plated dish with a fillet of cooked fish, cherry tomatoes, green herbs, and a creamy sauce in a white bowl.